Fresh Corn And Red Pepper Blini Recipes

RED PEPPER AND CORN RELISH

Steps:

• Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
• In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

SWEET CORN BLINI

Steps:

• Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
• Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
• Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
• To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

FRESH CORN AND RED-PEPPER BLINI

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

MEXICAN-STYLE CORN WITH PEPPERS

Steps:

• Gather the ingredients.
• In a skillet or saute pan over medium-low heat, melt butter.
• When butter is hot, add corn, green bell pepper, salt, and pepper.
• Cook, stirring occasionally, for about 20 minutes.
• Add chopped pimiento and heat through.
• Garnish corn with chopped fresh cilantro, if desired.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

GREEN ONION BLINIS WITH RED PEPPER RELISH AND GOAT CHEESE

Steps:

• Turn the oven to 375 degrees. Lightly oil your bell pepper on all sides. I like to cut mine in half and put them on foil lined baking sheet, cut side down. Bake until skin is blackened and loose. Allow pepper to cool and peel skin. Chop into very small pieces (like pickle relish).
• Whip the soft goat cheese, sour cream and lemon juice in a smooth consistency. Add salt to taste. Set in the refrigerator.
• Heat a nonstick griddle or pan to medium heat. Mix the Simply Potatoes mashed potatoes, flour, egg, baking powder, and sour cream to a smooth consistency. Add enough milk to make a pancake like batter. Mix in the green onions. (No need to salt the batter as Simply Potatoes is already seasoned unless you wish to.) Spoon one tablespoon of batter onto pan, as many as you can handle at one time. When bubbles form then pop, flip the pancake. Cook each side to golden brown.
• To plate your blinis, top with a dollop of goat cheese cream and a small amount of roasted red pepper relish and a sprig of dill. Enjoy!

50 FRESH CORN RECIPES RECIPE - (4.6/5)

Steps:

• How to Cook Corn: Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes. Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes. 1 ear = 1/2 cup kernels 1. Maple-Chipotle Corn Puree 1 stick softened butter, 2 tablespoons maple syrup and 1 tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn. 2. Sweet Curry Corn Puree 1 stick softened butter with 3 tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn. 3. Dill-Caper Corn Mix 1 stick softened butter with 1/4 cup chopped dill, 2 tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn. 4. Anchovy Corn Mix 1 stick softened butter with 2 teaspoons anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko. 5. Bacon-Wrapped Corn Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, 15 minutes per side. 6. Corn with Herb Oil Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn. 7. Buffalo Corn Whisk 6 tablespoons melted butter and 3 tablespoons Buffalo wing sauce; brush on cooked ears of corn. Sprinkle with crumbled blue cheese, celery salt and chopped scallions. 8. Jerk-Salted Corn Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt. Sprinkle on cooked ears of corn. 9. Lemon-Pepper Corn Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn. 10. Mexican Corn Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper and lime juice. 11. Spanish Corn Mix 3 tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika. 12. Parmesan Corn Mix 1/4 cup grated parmesan, 2 tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees F until golden. 13. Beer-Boiled Corn Bring two 12-ounce bottles amber beer, 2 cups water, 2 tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes. 14. Caesar Corn Mix 3 tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons dijon mustard and the juice of 1/2 lemon; brush on grilled ears of corn. Sprinkle with grated parmesan and toasted panko breadcrumbs. 15. Corn in Marinara Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt; simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with parmesan. 16. Cheddar Cornbread Prepare an 8.5-ounce box of cornbread mix as directed; stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar and 1/4 cup chopped chives into the batter before baking. 17. Corn Succotash Melt 3 tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions. 18. Southwestern Succotash Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 tablespoons chopped cilantro and a squeeze of lime juice. 19. Italian Succotash Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil. 20. Corn and Tomato Salad Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste. 21. Corn Gazpacho Make Corn and Tomato Salad (No. 20); puree with 1/2 chopped red bell pepper and 1 cup tomato juice. Chill. 22. Corn-Bean Salsa Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro. 23. Corn-Edamame Salad Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated ginger and sesame oil. 24. Corn and Bacon Pancakes Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet. 25. Corn Ice Cream Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm. 26. Corn-Bacon Syrup Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet; cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes. 27. Corn Pasta Salad Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 tablespoons each chopped parsley and chives. Stir in 12 ounces cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste. 28. Corn Quesadillas Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas; top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side. 29. Corn Stir-Fry Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 tablespoon water; cook 2 minutes. Drizzle with sesame oil. 30. Shrimp-Corn Stir-Fry Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables; cook until pink, 2 minutes. 31. Corn Crostini Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices. 32. Chile-Corn Vinaigrette Puree 1/2 cup cooked corn kernels with 2 tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 tablespoons vegetable oil. 33. Corn Frittata Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes. 34. Cold Corn Soup Cut the kernels from 4 raw ears of corn; reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water; simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper; chill. 35. Corn Egg Drop Soup Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water; whisk into the broth and bring to a boil. Slowly pour in 2 beaten eggs; simmer 1 minute. Season with salt and pepper. Top with sliced scallions. 36. Corn Chowder Cook 2 chopped leeks, 1 chopped red bell pepper and 1 tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley. 37. Savory Corn Custard Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions. 38. Cheesy Corn Toast Brush frozen Texas toast with mayonnaise; top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees F until the cheese melts, 8 minutes. 39. Corn Waffles Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden. 40. Corn Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with creme fraiche and chopped mixed herbs. 41. Mexican Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream. 42. Corn Pasta Cook 8 ounces pappardelle; reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes; cook, stirring, until tender. Add the pasta water and bring to a simmer; stir in the pasta. Top with basil and parmesan. 43. Corn Baked Potatoes Bake potatoes at 400 degrees F, 1 hour. Puree 1/2 cup cooked corn kernels with 6 tablespoons softened butter. Stir in 2 more tablespoons butter, 1 tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes. 44. Hush Puppies Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degrees F vegetable oil, 3 minutes. 45. Mozzarella Corn Fritters Make Hush Puppies (No. 44) with just 1/2 cup corn kernels; add 1/2 cup finely diced mozzarella and a pinch of dried oregano to the batter before frying. 46. Creamed Corn Cook 3 cups raw corn kernels and 1 tablespoon flour in 2 tablespoons butter, 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives, salt and pepper to taste. 47. Light Creamed Corn Cut the kernels off 6 raw ears of corn. Scrape the cobs with the back of a knife to extract the milk; puree the milk with half of the kernels and 1 cup water. Cook the remaining kernels and 1/2 chopped onion in 2 tablespoons butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes. 48. Corn Pizza Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees F, 10 minutes. Top with basil. 49. Corn Risotto Cook 1 cup each raw corn kernels and chopped onion in 2 tablespoons butter until soft. Add 1 cup each arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in 1/4 cup parmesan. Season with salt. 50. Corn Relish Chop 1 cup cooked corn kernels, 1 each red and green bell pepper, 1 stalk celery and 3 scallions in a food processor. Toss with 3 tablespoons cider vinegar, 1 tablespoon each olive oil and brown sugar, and 3/4 teaspoon each celery seeds and kosher salt.